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My buddies and I want to grill a whole hog. What’s the best way to proceed?

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By Steven Raichlen

Published 1998

  • About
Entire books could be written on this subject. Perhaps they should. There are three basic methods: grilling, spit roasting, and smoking. Complete instructions are beyond the scope of this book, but here’s a quick overview of each method.

Grilling: If you have a small hog (up to fifty pounds) and a large grill (like a Weber Ranch), you can cook the hog using the indirect method. Most pit masters like to split the hog down the middle of the underside through the backbone (but not through the back skin) and open it up like a book. Start grilling the hog skin side up, then skin side down (you’ll find instructions in my book How to Grill). Figure on four to five hours for a fifty-pound hog.

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